Fried Rice

Ingredients

• Jasmine rice200 g
• Eggs3 pcs
• Carrot1 pc
• Frozen peas100 g
• Green onions4 pcs
• Garlic3 cloves
• Soy sauce3 tbsp
• Toasted sesame oil1 tbsp
• Sunflower oil2 tbsp
• Salt1 pinch
• Pepper1 pinch

Instructions

1. 1

   Rinse the rice in a sieve under cold water until the water runs almost clear. Put it in a small pot with 300 ml of water and a pinch of salt.

2. 2

   Bring to a boil, cover, and cook on the lowest heat for 12 minutes. Do not lift the lid. Take the pot off the heat and leave it covered 10 minutes.

   Tip: The trapped steam finishes the grains. If you lift the lid, the rice cooks unevenly and sticks.

3. 3

   Fluff the rice with a fork and spread it in a thin layer on a large plate or tray. Cool 20 minutes, until the grains feel dry and separate - fridge is fine if the kitchen is warm.

   Tip: Wet, hot rice turns to mush in the pan. You want it cool enough to handle and dry enough that the grains stay separate.

4. 4

   Meanwhile dice 1 carrot into tiny cubes, slice 4 green onions (keep white and green parts apart), mince 3 cloves of garlic and beat 3 eggs in a small bowl.

5. 5

   Heat a large pan or wok over high heat. Add 1 tablespoon of oil. Pour in the eggs and scramble 30–60 seconds until just set. Move them to a plate and break into small pieces.

   Tip: Stir with a wooden or silicone utensil so you do not scratch the pan.

6. 6

   Add the remaining tablespoon of sunflower oil on high heat. Stir-fry the white parts of the green onion, garlic and carrot 2–3 minutes until the carrot softens slightly.

7. 7

   Add 100 g of frozen peas. Stir-fry 1 minute. Add the cold rice, breaking up clumps with the spatula. Spread it out and leave it 30 seconds without stirring so it crisps a little, then toss.

8. 8

   Push the rice to one side. Add 3 tablespoons of soy sauce and 1 tablespoon of sesame oil to the empty side, let it sizzle 5 seconds, then toss everything together. Return the eggs. Stir-fry 1 more minute.

   Tip: Soy sauce into the hot pan first - not onto the rice - avoids soggy spots.

9. 9

   Take it off the heat. Sprinkle with the green onion tops. Serve right away, while it is hot and a little crisp.